If you haven't done it already, now is the time to pull out your slow-cooker, dust it off, and make it a permanent fixture on your counter. The kids are back in school, the holidays are coming up, and sometimes life is just plain hectic. Thank goodness for slow-cookers and recipes like this. It is super easy to throw together, tastes fabulous, and only dirties one dish. Plus it is healthy!
Slow-Cooker Honey Sesame Chicken
2 lb. boneless, skinless chicken breasts or thighs (4-5 breasts)
Freshly ground black pepper
1/3 cup low-sodium soy sauce (tamari for gluten-free)
1/4 cup tomato paste
1/4 cup honey
3 tbsp. seasoned rice vinegar
1 tbsp. sriracha
1 tbsp. water
1 tsp. sesame seed oil
1 tsp. onion powder
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tbsp. cornstarch
1/4 cup cold water
Sesame seeds and thinly sliced green onions for garnish*
Place the chicken in the bottom of the slow-cooker. Sprinkle pepper over the top. In a small bowl, whisk the soy sauce, tomato paste, honey, vinegar, sriracha, 1 tbsp water, sesame oil, onion powder, ginger, and garlic powder together. Pour over the chicken.
Cover and cook on low 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Remove the chicken and turn the slow cooker to high. Whisk the cornstarch and 1/4 cup cold water together in a small bowl, then stir into the sauce in the slow-cooker. Cover and cook 20-25 minutes, or until slightly thickened. Meanwhile, shred the chicken into bite-size pieces with two forks. When the sauce is ready, return the shredded chicken to the slow-cooker and toss to coat. Season with salt and pepper to taste.
Serve over rice. Garnish with sesame seeds and green onions as desired.
*I used cilantro since that is what I had on hand.